The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life

摘要

The use of packaging films containing natural preservative compounds attracts greatattention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) representsa potential source of high added-value and preservative biocompounds. The goal of this study wasto enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a proteinconcentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle weremonitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). Asa result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concludedas determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05)was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p <0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured byfluorescent compounds formation, also exhibited lower average values in fish corresponding to thebatch containing spirulina concentrate. The preservative effects observed can be explained on thebasis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. Itis proposed that the current packaging system may constitute a novel and promising strategy toenhance the quality of commercial refrigerated fatty fish.